Recipe: Ellyssian's Signature Steak Tips

[ellyssian]

• Sirloin Tip London Broil Choice, 2.5 lbs


• A-1 Steak Sauce, 1 bottle


• Baking Potatoes, 5


• Mild Cheddar Cheese, shredded, 1 lb (I think that was the bag size, may be wrong. Didn't quite use it all...)


• Scallions, one bunch


• Fresh Ground Pepper


• Thyme


• Oregano


• Chives


• Tarragon


• Chervil


• Tarragon Vinegar


• Margarine or Butter


• Sour Cream


• Olive Oil

Turn the oven to 400 degrees Fahrenheit.

Wash the potatoes, poke some holes through the skin with a fork, spray with olive oil, and wrap each one with foil. Do the largest first, setting it in the oven, and then proceed through to the smallest.

While they're cooking, cube the meat into one inch pieces and toss into a non-stick fry pan. Shake up the A-1 and pour over the top of the meat. This splatters a lot, usually, so set down newspapers on the floor and counters - watch the paper near the stove itself; the food doesn't taste near as good if the house burns down in the process.

Cook on medium heat. Turn the meat every once in a while, flipping it, and, if the pieces stick out above the sauce, use a brush to keep the meat nice and moist. The potatoes should cook for about an hour, the meat a little less so.

When the sauce level starts dropping noticeably, test the largest piece to see if it's done. If it's mostly done, let it continue on its own as is, and, if it is still undercooked, you may need to add more A-1. The key is to cook off most of the sauce, letting it brown for a very little bit. This is where the splatter comes in - it's fairly manageable if you keep the heat down to medium, or, if the potatoes need more time, down to a simmer.

We made the potatoes to order. Brandon and Deb had butter, scallions, and cheese. Rachel had chives, thyme, oregano, butter, and cheese. Justin and I had tarragon and chervil, tarragon vinegar, fresh ground pepper, scallions, butter, and cheese.

You can melt the cheese in the oven if you serve on oven-safe plates. Because of the potential for splatter, if you don't have a cooktop and a separate oven - in other words, if you have just a plain ol' stove - you probably don't want to be leaning in and opening the oven all that often to put plates in. Microwave on 40% power for a *monitored* five minutes. Usually takes a bit less - just do enough to melt the cheese.

Add the steak tips to the plate - in our case, it worked out to 7 tips per person. Rachel the quasi-vegetarian handed off six of hers, dividing them amongst the rest of us. Brandon, the 1.5 year old, ate 7 pieces and stopped midway through #8. Herbivores and carnivores, I guess.

This meal is best enjoyed with a bite of the tangy steak tips, followed by a couple bites of potato to mellow it out.

Comments

[mythweaver.livejournal.com]

...that sounds incredibly good. I wish I could eat solid foods at the moment... :(

[ellyssian.livejournal.com]

It was actually really tender, which is why I selected this version for the recipe - not sure if it was the cut/quality of the meat, the lower-than-usual cooking temp (medium vs. high,) or a combination, but it really worked out well.

But tender doesn't cut it when solid foods are outlawed! =)

[nhmetalchick.livejournal.com]

I just saw a recipe very similar to this in the Kraft recipe magazine i get in the mail.